One of my favorite cookbooks recently has to be my Betty Crocker's Picture Cook Book, First Edition, Fifth Printing c.1950. For February's Pantry Challenge I made two breakfast items from it - Cinnamon Rolls with Maple Glaze and these heart-shaped biscuits.
Ingredients (makes 20 biscuits)
- 2 cups sifted Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 6 Tablespoons Crisco Butter Flavored Shortening
- 2/3 cup Unsweetened Soy Milk
- 1/3 cup Earth Balance, melted
- Position cooking rack in the center of your oven. Preheat oven to 450 degrees.
- Sift Flour, Baking Powder, and Salt together.
- With a pastry blender, cut the shortening into the flour mixture.
- Stir in almost all of the Soy Milk. If the dough does not seem pliable, abdd the rest. Use just enough to make a soft, puffy dough easy to roll out. Too much Soy Milk makes dough sticky, not enough makes biscuits dry.
- Round up dough on lightly floured surface. Knead lightly.
- Roll dough or pat out (with floured hand) 1/4" thick for thin, crusty biscuits or 1/2" thick for thick, soft biscuits.
- Cut close together with a biscuit cutter or heart-shaped cookie cutter.
- Fit leftover bits together - do not reknead - pat out, roll smooth, and cut.
- Coat the bottom of a large cast iron skillet with roughy half of the melted Earth Balance.
- Add the cut biscuits to the skillet with edges touching; this gives your biscuits soft sides. Brush the remaining melted Earth Balance across the tops of the biscuits.
- Put skillet into preheated oven and bake at 450 degrees for 10 to 12 minutes or until tops are golden brown.